Brisket And Potato Stew Recipes

BRISKET AND POTATO STEW

Steps:

• In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

BRISKET AND POTATOES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Sauté onions until browned.
• Add peppers until soft.
• Add mushrooms.
• Combine onion soup mix, wine, and ketchup.
• In foil lined pan, place 1/3 of the sauteed peppers.
• Place meat seasoned with the pepper, garlic powder, and paprika.
• Pour wine mixture on top.
• Arrange potatoes around sides.
• Add remaining peppers.
• Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.

BRISKET POTATO STEW

Steps:

• Dice potatoes into small cubes; add to large pot with beef stock.
• Add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
• While potatoes are cooking, finely chop onion.
• Add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
• Chop the cooked brisket into bite sized pieces.
• Add brisket, mushrooms, onions, half and half and the seasonings and simmer for 15-20 minutes. To help stew to thicken, mash some of the potatoes to release their starch or add a little cornstarch.
• Salt and pepper to desired taste.

MEAT 'N' POTATO STEW

Steps:

• In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally.